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A loaf of pumpkin streusel bread, with a few pieces sliced on a cutting board.

Pumpkin Streusel Bread

Heather Smoke
Perfectly sweet and spicy pumpkin bread that's soft and moist, and topped with loads of buttery brown sugar pecan streusel.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 2 loaves

Ingredients
  

Batter

  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 1 cup vegetable oil
  • 3 large eggs
  • ¾ cup whole milk
  • 2 tsp vanilla extract
  • 4 cups all-purpose flour, spooned and leveled
  • 2 tsp baking soda
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cloves

Streusel

  • 1 ½ cups all-purpose flour, spooned and leveled
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup light brown sugar, lightly packed
  • ¼ cup granulated sugar
  • ½ cup pecans, very finely chopped (optional)
  • ½ cup unsalted butter, melted

Instructions
 

Batter

  • Preheat the oven to 350.  Line two standard-sized loaf pans with a sheet of parchment paper to easily remove the bread after it bakes.
  • In a large bowl, whisk together the pumpkin, sugars, oil, eggs, milk and vanilla until smooth.  In a separate bowl, sift together the flour, baking soda, salt and spices.
  • Add the dry ingredients to the wet and whisk just to combine until mostly free of lumps; batter will be thick.  Divide the batter between the pans.

Streusel

  • In a large bowl, combine the flour, spices, salt, sugar, and pecans (if using).  Drizzle with the melted butter, and toss with a fork until very moist and crumbly.  If the streusel is too wet, add a little more flour, a tablespoon at a time.  Sprinkle the crumbs evenly over the batter, and lightly press into the batter.
  • Bake for about 55-65 minutes, until a cake tester comes out with moist crumbs clinging to it.  Cool in the pans for 15 minutes, then lift the bread out by the paper, set on a wire rack, and cool completely before cutting.

Notes

This recipe can be made with or without the streusel topping.  You can also fold in chocolate chips or nuts into the batter before baking, if you like.  Chocolate chips in pumpkin bread are fantastic!
Store bread in an airtight container for up to 5 days, or wrap in several layers of plastic and freeze indefinitely.
Keyword Bread, High Altitude, Pumpkin, Streusel